If you love chocolate like I do, here’s some sweet news: research shows that special plant compounds in dark chocolate called flavanols, may benefit heart health by improving blood vessel function and reducing tendency of blood clots. But before loading up on bonbons–even dark chocolate ones–remember that the benefits of eating chocolate must be weighed against the calories contributed to the diet. In other words, a little is fine; too much isn’t.
Flavanols are found in cocoa solids and dark chocolate contains more cocoa solids than other types, such as milk chocolate. But you can’t rely on looks alone. Choose dark chocolate labeled as containing at least 70 percent cocoa, and that have cocoa, chocolate or cocoa liquor listed as the first ingredient.
One of my favorite Valentine treats–to give and to keep–are these chocolate clusters.
1 cup slivered almonds
½ cup dried cranberries or raisins
6 ounces dark chocolate, finely chopped or 1 cup dark chocolate chips
Toss together almonds and cranberries/raisins; set aside. Place chocolate in microwave-safe bowl and heat a medium power for about 3 ½ minutes, stopping halfway through to stir. Remove chocolate from microwave and mix in cranberries/raisins and almonds. Working quickly, use a tablespoon to scoop up mix and another spoon to push it off onto a wax paper-lined cookie sheet. Place clusters in refrigerator to set for 15 minutes, then serve and store at room temperature.